RAPID AUTHENTICATION OF OLIVE OIL BY RAMAN SPECTROSCOPY USING PRINCIPAL COMPONENT ANALYSIS

被引：52

作者：

Zhang, Xiaofang ^{[1
]}

Qi, Xiaohua ^{[1
]}

Zou, Mingqiang ^{[1
]}

Liu, Feng ^{[1
]}

机构：

[1] Chinese Acad Inspect & Quarantine, Beijing 100123, Peoples R China

来源：

ANALYTICAL LETTERS | 2011年 / 44卷 / 12期

关键词：

Authentication; Olive oil; Principal component analysis; Raman spectroscopy; MULTIVARIATE STATISTICAL-ANALYSIS; NEAR-INFRARED SPECTROSCOPY; PRESSED HAZELNUT OIL; VEGETABLE-OILS; EDIBLE OILS; VARIABLE SELECTION; VOLATILE COMPOUNDS; PHENOLIC-COMPOUNDS; POLAR COMPONENTS; SEED OIL;

D O I：

10.1080/00032719.2010.546030

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

A method of principal component analysis was employed to authenticate genuine olive oil based on Raman spectroscopy, which can reliably distinguish olive oil from other types of oils and can also accurately identify the level of adulteration in a set of olive oil samples contaminated with 5% or more of other types of oils, such as soybean oil, rapeseed oil, sunflower seed oil, and corn oil. The method is very easy, effective, time-saving, and requires minimal sample preparation. Therefore, the method is a promising technique for the rapid authentication application of olive oil.

引用

页码：2209 / 2220

页数：12

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